margarita scallops

by Sam on March 13, 2012

zesty margarita scallops

This is is a wonderful and zesty marinade that develops into a thick sauce to coat pan fried scallops.

Sadly we don’t find large, fresh scallops on abundance in South Africa, and this delicately flavoured shellfish is a bit of a treat. For this recipe I used frozen ones which shrunk down considerably in size.

Nevertheless this makes a wonderful starter or tapas snack and takes about 5 minutes to make. Essentially the sauce consists of the ingredients of a margarita cocktail with garlic and jalapeno added, cooked down to concentrate the flavour.

  • 1 1/2 cups / about 250 – 350gms of scallops
  • 1 T of olive oil

For the marinade I used about

  • 2 T of lime juice
  •  2 T of lemon juice
  • 2 T of water
  • 1 garlic clove crushed
  • 1T of finely chopped pickled jalepeno chilli
  • 1 T of sugar
  • 2 T of tequila blanco (but any good quality tequila will do).

Mix all of marinade ingredients together until the sugar dissolves. Pat the scallops with paper towel to dry them and heat the olive oil in a non stick frying pan. Fry them until they just turn golden brown on each side and then turn over. Add the marinade to the pan with the shellfish and bring it the boil.  Depending on the size of the scallops they will cook through within a minutes.  Remove from the sauce and set aside. Continue to cook the sauce until it starts to thicken and pour it over the meat.

Serve with wedges of lime and fresh coriander (optional).

packed with flavour, these make a lovely tapas snack

{ 10 comments… read them below or add one }

Lori March 13, 2012 at 9:13 am

LOVE scallops – this is a must try recipe

Sam March 13, 2012 at 9:35 am

Thanks Lori, jut wish they were a bit bigger.

Tandy March 13, 2012 at 9:47 am

I am so going to eat an abundance of scallops when we are in Scotland – and this sounds like a good place to start :)

Willow March 13, 2012 at 2:09 pm

Yum – that sauce sound incredible! I love scallops, but always keep the flavors around them super simple for fear of overpowering them… this sounds really, really good though. I’ll definitely have to try this out!

nadia March 13, 2012 at 3:10 pm

This looks divine!!! Thank you for sharing!

Sam March 13, 2012 at 6:14 pm

Hi Willow, the sauce is quite strong, so be careful not to reduce it right down.

Willow March 13, 2012 at 11:38 pm

Thanks for the tip!

purabi naha March 15, 2012 at 4:53 am

This looks awesome: I’d love to try this scallop recipe. Delish!http://cosmopolitancurrymania.blogspot.com

Tiffany May 4, 2012 at 6:59 pm

Wow. Wow. & Wow. This recipe is soooo good. I featured it in my Cinco de Mayo Margarita Round Up!!

http://www.at-altitude.com/margarita-madness/

Sam May 5, 2012 at 9:18 pm

Hi Tiffany, I saw that thank you and hope you had a fabulous Cinco de Mayo. Sam

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